Soften the base. Warm the olive oil in a large deep pan over medium heat. Add the zucchini, tomato halves, and garlic, then cover and let them steam down for 10 to 12 minutes until completely soft.

Mash it smooth. Uncover and mash everything with a potato masher until you have a loose, chunky sauce. The zucchini melts in and gives the sauce its body.

Build the flavour. Stir in the tomato paste and the full seasoning mix. Let it cook for 1 minute so the spices bloom.

Add the pasta. Nestle in the pasta and pour over the water, starting with 2 cups. Cover and cook for 8 to 10 minutes, stirring and checking every couple of minutes so nothing sticks.

Cook to al dente. Keep going until the pasta is tender with a slight bite and the sauce has thickened and clings to the strands. Add the extra 1/2 cup water only if it tightens too fast.

Finish with greens. Fold in the spinach and stir until just wilted, about 1 minute.

Serve. Plate up, shower with vegan parmesan, and finish with a pinch of chili flakes if you like heat.